Recipe Card
The Peruvian Chicken and Rice with Green Sauce I Make on Weeknights
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Calories
- 655 kcal
- Protein
- 46.00 g
- Carbs
- 51.00 g
- Fat
- 28.00 g
Ingredients
- 1.5-2 poundschicken (thighs, breasts, or any cut) (see notes)
- 2-3 clovesgarlic (minced)
- 2 tablespoonslime juice or white vinegar
- 2 tablespoonsoil of choice
- 1 tablespoonground cumin
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 cupfresh cilantro leaves
- 1/2 cupmayonnaise
- 1/4 cupsour cream
- 2 wholejalapeño chiles (roughly chopped)
- 2 clovesgarlic
- 1 tablespoonolive oil
- 1 tablespoonfresh lemon or lime juice
- 1 cupjasmine rice
- 1 tablespoonbutter/oil
- 1/4 cuponion (diced)
- 2-3 clovesgarlic (minced)
- 1 teaspoonturmeric
- 1/4 teaspooneach cumin, onion powder, salt, pepper
- 2 cupschicken stock
- 1 cupfrozen peas
Instructions
- 1
In a medium bowl, mix all the ingredients for the chicken marinade. Reserve about ¼ of the mixture and set aside. Coat the chicken and refrigerate for at least 1 hour or overnight.
- 2
Preheat grill to medium-high, or oven to 450ºF. Grill chicken for 5-7 minutes per side until cooked through (165ºF), brushing with reserved marinade halfway through. Or bake for 30 minutes, brushing with reserved marinade halfway.
- 3
Wash and soak rice for 10-15 minutes. Sauté onion and garlic in butter until soft. Add rice and seasoning, stir for 1 minute. Add chicken stock, boil, cover, reduce to low, and cook for 15 minutes. Stir in peas, cover, and rest for 5-10 minutes. Fluff before serving.
- 4
Blend all green sauce ingredients until creamy. Season with salt and pepper to taste.
- 5
Divide rice into plates, top with chicken, and drizzle with green sauce.